Roasted-Poblano Cream

Name: Roasted-Poblano Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 227 grams onion; 340 grams fresh poblano chilies (see notes); 227 grams Roma tomatoes; 1 teaspoon salad oil; 12 servings Salt and pepper; 473 milliliters sour cream

Roasted-Poblano Cream is a gluten free, primal, and vegetarian recipe with 12 servings. This recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 1g of protein, 8g of fat, and a total of 91 calories. It works well as a very reasonably priced side dish. A mixture of onion, salt and pepper, cream, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Rinse chilies and tomatoes. Peel onion and cut into 3/4-inch-thick slices; rub salad oil over onion slices.

Ingredients you will need

Salad Oil

Tomato

Chili Pepper

Onion

Dry Seasoning Rub

Place chilies, whole tomatoes, and onion slices on a barbecue grill 4 inches above a solid bed of hot coals or over high heat on a gas grill (you can hold your hand at grill level for only 2 to 3 seconds); close lid on gas grill. (Or arrange vegetables in a 10- by 15-inch baking pan and broil 4 inches from heat.) Cook vegetables, turning as needed, until well browned on all sides, 8 to 12 minutes; as done, transfer to a board.

Ingredients you will need

Whole Tomato

Vegetable